you can use 1/2 white vinegar but the apple vinegar made it have a phenomenal taste

2 tbs soy sauce

2 tsp garlic salt

1 can of chunk pineapple

Directions: Preheat oven to 325Wash and pat dry chicken then cut into cubes. Salt and Pepper as desired.Prep one small bowl of corn starch and another small bowl of whisked eggs

Dip the cubed chicken first into the corn starch, THEN into the eggs (yes, you didn't read it wrong)

Place onto a plate (obviously mine almost over flowed)

Heat large Skillet with oil on Medium heat and then quick fry till chicken egg mixture is cooked on the outside but the chicken is not cooked through. Remember to mix it around while frying. (The smaller cubes the have the less time to fry because the chicken will cook through faster so be careful)

Place cooked chicken into a 9x13 pan

Whisk all ingredients for sweet and sour sauce in a small bowl and pour over chicken.

Bake for 15 min then flip/stir chicken. Repeat 3 more times for a total of an hour.(I turned my heat up to 350 for the last two 15 min intervals, but all ovens vary so adjust accordingly.)

Sauce with thicken and caramelize as it bakes. Trust me.

Ingredients for Fried Rice:

3 cups cooked rice (day old or leftover rice works best! I used brown rice and made it the night before and refrigerated it)

3 tbs sesame oil (I used olive oil)

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

In a large skillet or wok heat oil over Medium-High heat. Add Peas/Carrots, Onions, and garlic and stir fry until tender.

Move Mix to one side of the skillet and add in semi-whisked eggs. Stir fry until scrambled. (its okay if some peas and carrots get in those eggs)

Turn heat to Medium-Low and stir in Rice and soy sauce. Mix until thoroughly warmed.